Chervil is native to Europe and Asia but is naturalized in parts of eastern North America. The Romans, who brought it to Britain, cooked and ate both the foliage and the skinny, white taproots. Chervil is used to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. The herb is also rich in many antioxidants, vitamins, including vitamin A, C, E, and phenolic antioxidants like lutein and cryptoxanthin. Chervil has had various uses in folk medicine.